Ingredients
4 large potatoes (Russet or Yukon Gold)
6 slices of bacon
4 tablespoons butter
1/2 cup milk or cream
Salt and pepper to taste
3 cups green cabbage or kale, chopped
4 green onions, chopped
Directions
Start by peeling and chopping the potatoes into evenly sized pieces. Boil the potatoes in a pot of salted water until they are fork-tender.
While the potatoes are cooking, fry the bacon in a skillet until it is crispy. Remove the bacon from the skillet and set it aside, leaving the bacon fat in the pan.
In the same skillet, add butter and sauté the chopped cabbage or kale until it is wilted and tender. Season with salt and pepper to taste.
Once the potatoes are cooked, drain them and return them to the pot. Mash the potatoes with a potato masher until they are smooth and creamy.
Gradually add milk or cream to the mashed potatoes, stirring until you reach your desired consistency. Mix in the cooked cabbage or kale, crumbled bacon, and chopped green onions.
Adjust the seasoning with salt and pepper if needed. Serve hot, garnished with extra green onions and a pat of butter.
Nutrition Facts
Calories:
320
Fat:
18
Carbohydrates:
32
Protein:
8
Sodium:
650
Fiber:
4
Sugar:
4
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